SUCCESSFUL POULTRY KEEPING 



state are pure-bred Black Langshans, and it is claimed that for 

 producing large capons of exceeding fine quality and tooth- 

 someness this variety is hard to beat. We have aimed to treat 

 them fairly, but some Langshan specialists will be sure to class 

 us among the prejudiced. 



BEAUTIFUL BUFF COCHINS 



Among all the Asiatic varieties there are none that excel 

 the well bred Buff Cochin from a standpoint of real merit in both 

 beauty and utility. Of late years the variety has become some- 

 what less popular owing to the prevailing tendency to breed 

 them to looseness of plumage and excessive feathering. There is no 

 more beautiful sight than one of these wonderful bundles of buff 

 plumage as soft and fluffy as a downy pillow on milady's couch. 



If the breeding for plumage is not carried to the extreme 

 this variety is entirely practical and desirable for other purposes 



read so much about White Wyandottes as egg producers that I 

 purchased twelve pullets and a cockerel. Then I bought a 

 sitting of Silver Laced Wyandotte eggs and also one of White 

 Plymouth Rock eggs. 



"The pen of White Wyandottes began to lay the first of 

 November and laid quite well. The White Plymouth Rocks 

 began to lay at six months of age, the Silver Laced Wyandottes 

 at seven months and the Buff Cochins at eight months, but I 

 found the Buff Cochins to be the best layers. After they started 

 to lay they soon made up for lost time and I had the least trouble 

 with the hens becoming broody. When one became broody I 

 would place her in a pen with pullets, feed her better and she 

 would soon forget all about it, startiag in to lay in a few days. 



"I cannot say enough in praise of my favorite breed, the 

 Buff Cochins. I have sold all the others and keep the Buffs 

 exclusively. As winter layers my experience has found them to 

 be unequaled, and I find the chicks easier to raise than any 



THE FRONT, PROFILE AND REAR OF A MODERN BUFF COCHIN MALE 



The above Buff Cochin cock bred by Dr. J. J. Hare, Proprietor of Holmhurst Poultry Yards, Whitby, Ont., Canada, is shown as an example of 

 desirable Cochin shape and feathering 



than exhibition, although as a show bird they have few equals. 

 Buff Cochins possess an exceedingly strong and hardy constitu- 

 tion and are wonderfully active and vigorous for their size. 



When properly bred they are fine layers of rich brown eggs 

 of good size. The size and the number of eggs produced de- 

 pends a good deal on the strain you breed. Some specimens 

 bred with little or no attention paid to utiUty values are rather 

 poor producers and lay small eggs for the variety. A lady of 

 our acquaintance writes: 



"I would Uke to state a few facts from my own experience 

 since beginning to raise poultry both for pleasure and for profit. 

 As we live in town, I decided to try Buff Cochins, because they 

 would be easier to keep in the yards; so I sent for a sitting of 

 eggs from standard-bred stock and got a fairly good hatch. I 

 then concluded to try several breeds, giving them all an equal 

 trial and keep the breed that proved the best layers. I had 



other varieties. They are always ready for their food and there 

 is not a fowl on the place that I cannot pick up at any time, they 

 are so tame. Cochin males are very kind to the little chicks. 

 I presume some will call me a Buff Cochin crank, and perhaps I 

 am. Aside from a utility standpoint, their rich, even buff 

 feathering and great size are all that any lover of the beautiful 

 could wish." 



Buff Cochin adult males should weigh 11 pounds, females 

 SJ pounds. Pullets reach laying maturity at seven months and 

 are good winter layers. Hens make good sitters and mothers. 

 Males are at breeding maturity when nine to eleven months 

 old. If bred properly and well grown the meat is fine grained 

 and fine flavored remaining "soft" until the birds mature. 

 They make excellent capons. Where the stock is bred for 

 feathers only without regard to quahty of flesh they are apt to 

 be rather coarse meated. This is true of nearly all Asiatics. 



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